Lombardi's and Totonno's and Di Fara...oh my

When hubby and I first met Scott Wiener of Scott's Pizza Tour we were stuck on a Brooklyn bound A train on our way to Brooklyn Fare. I was anxiously awaiting the greatest meal that was yet to come but we immediately noticed Scott who was wearing a pizza championship t-shirt, reading an 1000 page history of Italian cuisine and had a red pizza delivery bag rigged into a backpack. Suffice to say, we decided to engage Scott. "You must love pizza," hubby began, more of a statement than a question posed to a stranger on the subway. We didn't know the half of it. Scott has been treating tourists, pizza lovers and culinarily adventurous New Yorkers to an education about the art of pizza in all its forms for several years. And Scott's Pizza Tour is not only a fun activity for a hungry group of friends, it's also clearly a labor of love for its proprietor.

It took us several months but we finally signed up to join our friend Scott for one of his famous half day Sunday tours. Little did we know what a special day we were in for. Scott is the foremost expert of all things pizza; so ingratiated to the staffs who run these NY establishments that he's practically family and he's definitely famous among them. Afterall he is curating a history and celebrating their Italian food heritage. In fact, he's so welcomed into the inner sanctums of their coal, wood & brick ovens that when Lombardi's on Spring Street had to remove the floor tiles of their secret dinning room above the coal oven for maintenance, they called Scott so he could crawl in and take a look.

So it was fitting that we began our expedition at Lombardi's by touring the kitchen and tasting the first pie out of the oven. While Lombardi's famous pizza and restaurant was an excellent start, it would later pale in comparison to what was to come that afternoon. After a slice we hopped on our mini yellow school bus and we were off to Coney Island for another NY legend: Totonno's, where Scott and our group were invited to chat with the pie maker as he lovingly crafted our half margarita, half white pie -- the former consisting of crushed tomatoes, mozzarella, basil and olive oil; the later comprised of mozzarella, fresh garlic and olive oil. Unbelievable. Cheesier than Lombardi's with slightly lighter crust; we ate and listened to Scott explain how the gas in the dough is distributed as it's kneaded which makes those crunchy yummy charred bubbles. We then got our own personal Bill Nye the Science Guy type explanation of why New York City water, with its low chlorine and PH levels, contributes to the clean fresh flavor and consistency of the dough which cannot be replicated outside the city.

After an exceptional slice or two at Totonno's we were back on the bus and towards the main event...Di Fara Pizza in Midwood. A rare treat for the tour, Scott has asked me to note the extenuating circumstances of our tour which allowed the group to go to the mythical Di Fara's; the stars were aligned, the sun was shining, the gods were smiling and we were an unusually small group. And thus Di Fara was fated to be. We arrived. We watched as the one, the only, the 75 year old Dom DeMarco gingerly kneaded the pie, placed hand crushed whole plump ripe tomatoes, heaped on two types of decadent cheese, poured copious amounts of Vanita Olive Oil, baked until bubbling and then cut fresh bright Israeli basil on top. This was. The. Best. Pizza. Ever. We simply had to have two slices of the nutty, buttery delicacy.

There were a few other stops and bites to follow but throughout them all we were treated to Scott's mini dissertations about any and all subjects you could possibly imagine related to pizza. And I got the impression that the knowledge Scott was imparting as we asked question after question was just the tip of the iceberg of what he knows. The man could and should teach a PhD course at Harvard on the nuances, history and love of this technique that came over from Naples and has branched into so many facets of our collective New York and American culture. I definitely learned something and found a new love for the humble slice. Thanks Scott!

Scott's Pizza Tour

A window closes and a door opens.

I was just this week lamenting the fact that Holy Basil, one of our favorite neighborhood Thai spots, good for dine in or delivery, suddenly closed. But on the heels of one departure, a new and improved Thai option has emerged mere blocks away.

Ngam is creating self-described "modern interpretations of classic Thai comfort food" and to me it's just that. Nothing feels more comforting than a heaping bowl of fresh Pad Thai or more warming than a curry with rice, and the entrees at Ngam are among the best I've had. The modern twist offers a refreshing take on dishes that to many people have become common or generic. It takes a lot for a Thai restaurant to distinguish itself and recently there have been several glowing beacons standing out among the pack (Ngam being one but also check out Kin Shop and Lotus NY, incidentally check back soon for posts about those as well).

Speaking of the dishes that make Ngam such a breath of fresh air, the Winter Squash Curry with red “Kang Dang” curry paste, basil, sweet squash and soft tofu was truly memorable. The familiar Pad Thai came will a subtle yet noticeable spice that left me wanting more bite after bite. And the sides are original yet current enough to include “Prik Khing” Brussel Sprouts and Bacon, yum!

I suppose the takeaway from my recent meals at Ngam reminds me of the Marylin Monroe quote (she no doubt intended it for men but I'm applying it to restaurants); sometimes good things fall apart to make room for better things to fall together. And to that end I'll say; sorry to see you go, Holy Basil but thanks for falling together Ngam!



Ngam

99 Third Avenue @ 12th Street

Humming the Edi & the Wolf tune

A culinary fun-house. A playground of Austrian delights. An unexpected gem on the East side of Avenue C. Everything we ordered while seated in the terrarium-like back room at Edi & the Wolf [named after the dynamic duo behind this establishment (and the upscale uptown Seäsonal Restaurant)] was stand up-fall down delicious.

The Flatbread with pungent blue ricotta, pears, and creme fraiche. The perfectly al-dente little spätzle with wild mushrooms and brussel sprouts. The schnitzel with potato, cucumber and lingonberry jam. The selection of delectably decadent cheeses (the Humboltfog among my favorites).

After dining in the culinary fantasy world that is Edi & the Wolf one might find themselves leaving in such a giddily satiated mood that they might be compelled to skip part of the way home humming "Edi & the Wolf" to the tune of Benny and the Jets. I don't know if that's just me or if it was the Austrian delicacies that I seldom indulge in and the decor that sparked such wonderment, either way I was so tickled by the experience that it did add a little sparkle to my step. And if you're open to the tune you'll leave humming too.

Edi & the Wolf
102 Avenue C at 7th Street

Far away around the corner

Isn't it refreshing when you discover something that's been sitting under your nose the entire time? Set aside the obliviousness you feel due to your aforementioned oversight and revel in the knowledge that you're bound to enjoy countless future experiences now that you've 'uncovered' this 'new' gem.

Nestled within the Japanese food enclave on East 9th Street lies Yakiniku West; step inside and you will feel whisked far far away. First and foremost, you're asked politely to leave your shoes in the cubbies by the door (or carry with you in a bag if you're skittish). Next you are led and literally lowered to your table which is recessed in the floor. Once seated inside the cozy booths with your shoeless feet dangling, the staff lights up the table grill and you're ready to cook delicious meats and veggies at this traditional Rural Japanese Steakhouse.

And while there are many Yakiniku type restaurants in the city (especially in Koreatown on 32nd Street) I found the one in our hood especially delicious and cozy. Beyond their selection of tasty grilled meats (the Kobe beef was particularly tender and juicy) and the fresh veggies (which I love to char to flavorful perfection and dip in the various sauces), Yakiniku West also serves amazingly fresh sushi to round out your meal. We absolutely loved the Toro and Salmon Belly rolls. And as we sat there sipping our Sake and nibbling on our grilled delectables I vowed never again to disregard the familiar door-fronts that we frequently walk past; afterall you never know when you'll discover the next neighborhood spot missing from your rotation, no matter how far away it seems.

Yakiniku West
218 East 9th Street

Fun food at L'Artusi

Who doesn't love tapas? They are so much fun. Lots of little tastes. Sharing among friends. Never having to decide between 2 dishes with equal appeal. You can have them all!

In my opinion, L'Artusi has perfected the art of Tapas-style eating but instead of the traditional Spanish cuisine they are doing it with rustic, flavorful, excellent Italian food. What fun! Even the menu, which is divided into Crudo, Verdura, Pasta, Pesce and Carne, is entertaining to play with and devise a unique dining combination. And depending how many people you go with (or how hungry you are) you can sample many of the items due to their modest portions.

I think selecting 2 or 3 items from each section should satisfy a hungry table of 4 and still leave room for you to sample one of the delicious desserts (the Olive Oil Cake is a must!). Also, with such a varied menu you're sure to satisfy the seafood-ceviche lover, the hard-core pasta person and the rustic meat-eater all at once. And if you're like me and fall into all the food-loving categories, you no longer have to make the tough call between the flaky Branzino with roasted lemon, olives and honey or the Cappellacci pasta with squash, sage brown butter and pecorino or the Roasted Quail with brussels sprouts, sausage and chestnuts--you can stick a fork in all of them! And what a fun fork it will be!

L'Artusi
228 West 10th Street @ Bleeker